CINNAMON GINGER TEA WITH HONEY
If you want a great tasting tea with with zero caffeine this is it. An invigorating sophisticated tea with hints of citrus, powerful ginger and the sweetness of honey.
This tea is made with Ceylon Cinnamon sticks. You can use Cassia Cinnamon but the taste will be much stronger, spicy and harsh. Ceylon Cinnamon Tea tends to be sweeter with hints of citrus and has a more sophisticated aroma.
They say cinnamon is apparently good for many things including arthritis. This particular drink is designed to address the needs of those who may believe (and we certainly do from personal experience) cinnamon may alleviate their aching bones, whether from arthritis or sore muscles caused by chasing the neighbors cat for no apparent reason.
Similarly, ginger has been purported to exert a variety of powerful therapeutic and preventive effects and has been used for thousands of years for the treatment of hundreds of ailments from colds to cancer according to this article. Ginger apparently inhibits oxidative damage,inflation,nausea,vomiting,cancer,asthma,dementia,ulcerative colitis, cardiovascular diseases, platelet aggregation and cholesterol.
Both Cinnamon and ginger is a great stomach settler so if you happen to poison friends or relatives with your cooking this drink should mitigate the damage to a great extent. It will also help digest the food. More importantly your guests will feel alive and full of energy, Serve with dessert. Ask them the next day. We can almost guarantee a wow comment.
Ingredients (For One Cup)
1.25 cups of cold water
1/2 of a 3 inch Ceylon Cinnamon stick
1/2 teaspoon grated ginger
1 teaspoon honey
1. Grate half a teaspoon of ginger. We keep our ginger in the freezer which makes it easy to grate and lasts longer.
2. Put 1.25 cups cold water on the stove and add 1/2 a half stick (3 inch stick) Ceylon Cinnamon and ginger and bring it to a slow boil. That means setting the stove top setting to 4 out 10 or medium low.
3. You need to bring the Cinnamon stick to a slow boil to properly release the Cinnamon.. It will take 15 minutes to come to a boil, longer if you make more cups. That is why we use 1.25 cups of water to make 1 cup of Cinnamon Tea because a 1/4 cup will evaporate with the slow boil method.
4. If you use Ceylon Cinnamon sticks you can break it into smaller pieces. Cassia Cinnamon is much harder to break into smaller pieces.
5. Once the water with the cinnamon sticks start to boil, remove from stove top and let it rest for 2 minutes. Even at this stage you will see the water will look a muddy brown and not the deeper red. Be patient. let it rest for 15 minutes and suddenly you will see the water turn into a deep red.
6. Reheat. Since you had to cool it down to release the Cinnamon, the tea is now luke warm. That means you have to reheat it. A medium heat is best.
7. Strain the water into a mug to separate the tiny pieces of ginger and pieces of Cinnamon stick. Note the honey should NOT be added to the water when boiling as it will destroy all the goodness of the honey.
Note : If you want a slightly stronger Cinnamon tea you can increase the size of the Cinnamon stick. You can also ice this drink and serve with crushed ice.
< BACK TO CINNAMON STICK RECIPES